The Sous Chef is responsible to assist the Line Manager in managing his assigned kitchen operation as a successful independent profit centre, ensuring maximum guest satisfaction, through planning, organizing, directing, and controlling the Kitchen operation with the focus on day to day operational requirements. Assist the Chef De Cuisine/ Cluster Executive Chef in the day-to-day kitchen operation, representing the kitchen in the absence of the Chef in all areas of responsibility. Responsible for the efficient and smooth running of food production within the designated Kitchens. To control, check and supervise the kitchen operation and be hands on as and when needed. To ensure that staff are trained in accordance with the hotel and municipality standard requirements. To perform all daily tasks to a consistent High standard in line with both departmental and brand standards.
Duties and Responsibilities
Makes sure that the food is produced in a very attractive way with attention to every detail, delicious and well-textured while corresponding with menus. Food temperatures must always meet safety standards.
Perform food production and presentation to the customers and staff as directed by the Chef De Cuisine or Cluster Executive Chef.
Consistently use food production methods in accordance with current federal, state and local standards, guidelines and regulations that govern the facility. Must also comply with department and organizational policies, procedures and the Executive Chef’s instructions to ensure that the customer’s expectations are consistently met at all times.
All government food handling regulations must be consistently followed by all kitchen associates.
Supervise the daily food production operations in accordance with current federal, state and local standards, guidelines and regulations that govern the facility. Must also comply with management and organizational policies, procedures and the Executive Chef’s instructions, to ensure that the customer’s expectations are consistently exceeded at all times.
Control expenses for the assigned outlets kitchens/operations by producing only what is needed, getting the proper yield of all ingredients and preparing items correctly the first time.
Build, cost and implement the menus in coordination with the senior kitchen management.
Understand the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals. Assist the Executive Chef to monitor the food cost of the property is within the set company objective and set goals.
Experience and Skills
Certificate in Food production or Culinary Diploma.
Food Hygiene – PIC level 3
Basic & Intermediate Food Hygiene
Minimum of 8 years working experience with at least 4 years in a 5 stars hotel, 2 years minimum in prior similar role.
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